Exploring Origins

A summary of our trip to Nicaragua where our relationship with the producers are deepening and our recipes are being optimized.

At the end of February we traveled to Guatemala. In this post we explain the project we started last year and are still working on.

The R&D team returns to Kenya to prepare the new 2023 crop, improve process quality and develop our recipes.

We asked Daterra Coffee about its production and philosophy. A producer dedicated to specialty coffee for more than 35 years

Last December we traveled again to Kenya in order to develop new and exclusive lots of coffee with producers through the knowledge and experience we have in this country.

In 2019 we carried out in Ethiopia a change of production techniques with anaerobic, combined fermentations and various drying techniques. Three años later Daye Bensa has achieved a score of 90.25 SCA thanks to the new techniques applied.